Once I breast them out or whatever I put them in salt water, then in the fridge for 24 hours to 48, depending on if I forget about them or not. Them I take them out and vaccum seal them. It draws out all the blood.

Yeah if you dont really like that gamey tast you really do need to soak them and draw out the blood...that's what gives it that gamey flavor...you can soak them in Italian Dressing but it just masks that tast it dosnt remove it.

Salt water brining really depends, IMHO. Is the duck a diver and likely to be fishy? Then brine it. Also brine it if you are smoking the duck or if you shot the heck out of it. Salt water cleans the shot-through spots.

But, if your duck is a rice-eatin' mallard or pintail or teal or wood duck, DON'T brine it. These ducks are best eaten simple, and the juices inside are part of the treat.

This is my take on it, but I like my ducks to taste "ducky." If you are serving to people who might wrinkle their noses at anything remotely wild-tasting, go ahead and brine it.